Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 2 tbsp vegetable oil
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 red chilies, sliced
- 5 bird's eye chilies, sliced
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
- 1 cup water
Special Equipment Needed:
- Mortar and pestle
Step-by-Step Instructions:
1. In a mortar and pestle, grind the shallots, garlic, red chilies, and bird's eye chilies into a paste.
2. Heat the oil in a wok or large frying pan over medium heat.
3. Add the spice paste and stir-fry for 2-3 minutes until fragrant.
4. Add the chicken pieces and stir-fry for 5-7 minutes until browned.
5. Add the lemongrass, kaffir lime leaves, tamarind paste, palm sugar, salt, and water. Stir well.
6. Bring to a boil, then reduce the heat and simmer for 30-40 minutes until the chicken is cooked through and the sauce has thickened.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 18g
- Carbohydrates: 12g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as green beans or eggplant.
- Use different types of chilies for different levels of spiciness.
Tips and Tricks:
- Use a mortar and pestle to grind the spice paste for the best flavor.
- Adjust the amount of chilies to your desired level of spiciness.
- Use palm sugar for a more authentic taste.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a microwave or on the stove over low heat.
Presentation Ideas:
- Serve in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with sliced red chilies and fresh cilantro.
Pairings:
- Serve with a cold beer or iced tea.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting Advice:
- If the sauce is too thin, simmer for longer until it thickens.
- If the sauce is too thick, add more water.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
Food History:
- Saksang is a traditional Batak dish from North Sumatra, Indonesia.
Flavor Profiles:
- Spicy, tangy, and slightly sweet.
Serving Suggestions:
- Serve hot with steamed rice and a cold drink.
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Region: Indonesian